by Maria Russo, August 3rd, 2014
by Nikhita Mahtani in Community, August 3rd, 2014
After 10 weeks of competition, the final three have been chosen, and determining the next Food Network Star is in your hands. (Vote for who you want to win.) If you haven't watched the episode yet, read no further because Star Talk is about to dish o...
by Alia Akkam, August 3rd, 2014
For a healthy summer snack that’s as easy to make as it is delicious, try your hand at this Greek Yogurt Fudge Pops recipe. Made with creamy low-fat yogurt and simple pantry staples like vanilla, cocoa powder and sugar, this recipe is an indulgent summer treat that can be whipped up in no time. Now, that’s a dessert worthy of being called this week’s Most Popular Pin of the Week.
For more nutritious recipe inspiration, check out Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Greek Yogurt Fudge Pops
by Cameron Curtis in Restaurants, August 2nd, 2014
As much as we’d all love to dive into a bucket of glistening fried chicken on the regular, we know that eating the bird in other forms is generally a healthier bet. But not all hope is lost: With the right recipe, baking can elicit the same de...
by Sara Reistad-Long, August 2nd, 2014
Welcome to the Hamptons: home to beautiful beaches, incredible real estate and renowned traffic (especially during prime summer season). In the many villages and hamlets of the towns of Southampton and East Hampton, restaurants can cycle through as quickly as summer tourists. But an abundance of local produce and access to both the Long Island Sound and the Atlantic Ocean for fresh seafood mean you’re guaranteed to get a great meal at any time of the year. Plentiful weekly farmers markets, along with roadside stands like Little Dog Farm (pictured above), The Green Thumb farm stand (one of Katie Lee’s favorites, where she buys local Mecox cheese) and North Sea Farms, mean you can also make a mean meal at home. To help craft this tour we reached out to a few experts, including Food Network stars Katie Lee and Geoffrey Zakarian; Dan Rattiner, the publisher of the local iconic weekly Dan’s Papers and host of Dan’s Taste of Summer (where you can try almost all of these spots in one place); and Kathleen King, founder and owner of Tate’s Bake Shop. And we added a few of our personal favorites.
by Melissa d'Arabian in How-to, In Season, Recipes, August 2nd, 2014
In this week’s news: Nouveau fast-food franchises flaunt their healthy sides; coconut water claims get a reality check; rumors of kale’s demise turn out to be greatly exaggerated — and more.
Want That Salad Super-Sized?
Watch out C...
by Virginia Willis in In Season, Recipes, August 1st, 2014
We have reached part three of our series on summer slow-cooking. You can catch up on part one and part two. So far, we’ve found a way to keep our kitchen cool by turning off that oven, and we’ve found a great trick for cooking bone-in and tougher cuts of meat. So for part three, I want to share how to cook items that complement what you are making on the grill (which is most likely meat, fish or some other protein). So for my final benefit (sniff!):
You can easily cook larger quantities of accompaniments that go well with whatever you have on the grill. Read more
by Amy Reiter in Drinks, News, August 1st, 2014
There are times in the South, round about August, that are oppressively hot. Not just a little hot, but take-your-breath-away hot. So hot that walking down the sidewalk feels a bit like walking in a rotisserie oven, with waves of undulating heat cooking up through the soles of your feet. So hot that shade gives no relief and the whispers of wind that blow through might as well be hot gusts escaping from the devil’s furnace.
Folks talk about how Southerners ought to be used to the heat, but there’s no really getting used to that kind of oppression. Many, many people now have air conditioning, and, if anything, we’re more susceptible to the ravages of baking in the Southern summer heat. However, when I was a little girl, my grandparents didn’t have central air conditioning. We’d sit on the porch at dusk after supper, or the adults would sit and rock while my sister, my cousins and I would play in the yard.
by Mallory Viscardi in Books, August 1st, 2014
Americans may be drinking more wine these days than we used to — especially in Washington, D.C., where, it may not surprise you to learn, more wine is consumed per capita than in any other state or district. But that doesn’t mean we know how to properly store and pour it. At what temperature should it be served? How full should our wine glasses be? And are we really supposed to decant?
Here are a few rules of thumb:
Be Chill (But Not Too Chill) About Storage: Ideally, bottles of wine should be stored (preferably, though not necessarily, on their sides) in a cool, dark place — like a basement or closet, if not in a dedicated wine cooler — at temperatures between 45 and 65 degrees F, with 55 degrees F being the sweet spot. Exposing wine to temperatures above 70 degrees F could speed aging or even flatten out the flavors and aromas, Wine Spectator warns. It’s cool to keep wine in your kitchen fridge short term, but don’t leave it there for months on end, as the low temp could damage the corks and, in turn, the wine. Aim to avoid extreme temperature fluctuations and long-term exposure to bright lighting when storing, but don’t freak out if they happen, especially if you’re planning to drink the wine sooner rather than later.
by Abigail Libers, August 1st, 2014
If you have a family to feed, I have the cookbook for you. Laurie David’s The Family Cooks was written with the goal of assembling delicious, nutritious meals that will keep everyone at your table full and happy, and I’m not exaggerating when I say I think it knocked it right out of the park.
Overall, the most-enjoyable thing about the book is its empowering message and tone. It encourages readers to take their family’s food choices into their own hands. It gives you all the information you need to make delicious snacks, meals and treats at home. The recipes are sympathetic to both the time and budget constraints many families face today without shortchanging flavor. It has a fail-safe guide to get you in and out of the grocery store in one piece, an ingredient rundown that’ll have you cooking with more flavors in no time, and a buy-and-store guide that’ll help you cut down the amount of food you purchase and then discard because it’s past its prime. The recipes in the book are broken down by course, starting with breakfast and working through lunch, soups and salads, dinner, snacks and drinks, sides, condiments, and sweets.
Grab a spoon. With these guilt-free desserts, the only thing you’ll have to worry about is staving off brain freeze.
Strawberry Frozen Yogurt
Greek yogurt plus a boatload of fresh strawberries are the basis of this homemade fro-yo, which is p...